Ingredients

• 1 tablespoon sweet pickle relish
• 3/4 cup mayonnaise
• 4 cups shredded cooked turkey or chicken
• 1 hard-cooked egg
• 1/2 cup chopped pecans

Directions

In a bowl, mash the egg with a fork. Add turkey, mayonnaise and relish. Cover and refrigerate until serving. Stir in pecans just before serving.

Total time: 15 minutes

Source: Taste of Home

Ingredients

• 1 large (28 oz.) + 1 small (14. 5 oz.) pork and beans in tomato sauce (about 40 oz. or 5 to 6 cups total), undrained
• 1 tsp. Worcestershire sauce or 1/2 tsp. Wright
• 1 TB prepared mustard
• 2 to 4 TB brown sugar
• 1/2 cup ketchup
• 1/4 cup molasses
• 1/4 cup chopped green bell pepper
• 1/2 cup chopped onion
• 8 hot dogs

Directions

Combine onion, bell pepper, ketchup, molasses, brown
sugar,
mustard and Worcestershire sauce/liquid smoke. Add
beans and mix
well.

Pour into a 2-quart casserole and bake at 300� F., for
1-1/2 to 2
hours.

Lay hot dogs on top of the beans and bake 30 minutes
longer.
Delicious with potato salad or coleslaw and crusty
bread or
biscuits.

Ingredients

• 1 cup sour cream
• 1 cup melted butter
• 1 pound big dried lima beans
• 2 tbl molasses
• 2 tsp dried mustard

Directions

Soak beans over-night. Cook lima beans in salted water with cover until done. Mix rest of ingredients and pour beans into covered casserole dish. Place slice of ham or canadian bacon on top if desired. Bake at 300F for 1 1/2 hours.
Serves 8.

Ingredients

• 1 lb. dry butterbeans (the big white ones preferably)
• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 rib celery, chopped
• 2 large carrots, thinly sliced in rounds
• 2 cloves garlic, finely chopped
• 1 to 2 tbls. chopped parsley
• 6 to 7 cups water
• 1-1/2 tsps. salt
• 1-1/2 tsps. black pepper
• 1/2 tsp. red pepper
• 1-1/2 tsps. brown sugar

Directions

1. Rinse beans and set aside.

2. Heat olive oil in a large cast-iron skillet or soup pot. Sauté onion, celery and carrots until soft.

3. Add garlic and parsley and continue cooking until parsley wilts, which is pretty fast.

4. Add water, salt, black pepper and red pepper, stir everything together and bring to a slow boil. Pour in beans and bring back to a slow boil.

5. Cook over medium heat, stirring occasionally, for about an hour. Add water as needed.

6. Check seasonings, which means you must TASTE and season to taste. Add brown sugar plus more salt and pepper if needed. This dish will have a hot pepper taste at first, but as the beans soften, they absorb the “hot” of the pepper and the salt.

7. Continue cooking until the beans are soft and the broth is slightly creamy. Serve hot from the stove. Leftovers can be reheated in the microwave.

Ingredients

• 1/4 cup brown sugar, packed
• 1/4 cup green bell pepper, diced
• 1/4 cup onion, diced
• 1/2 can Coca-Cola
• 2 (16 oz.) cans great northern beans
• 1 tablespoon prepared mustard
• 1/4 cup ketchup
• 6 strips bacon

Directions

Saute 2 strips bacon with onion and green pepper until lightly
browned. Drain off fat, then stir in all other ingredients except for
the remaining bacon. Bring to a boil. Pour into a greased casserole
dish. Place remaining bacon strips on top. Bake at 325�F for 45 to 50
minutes.